The makings of something beautiful...(q-view)

Discussion in 'Charcoal Smokers' started by redtab78, Nov 16, 2007.

  1. redtab78

    redtab78 Fire Starter

    Well, I am going to try for round 2 this weekend [​IMG] ...here we have a 7.5lb Butt sitting with yellow mustard on it getting ready for the rub, and another shot with rub massaged in and wrapped...it will start tomorrow morn about 4:30 or so...and to go along with it, I am doing some Brats to serve before hand...one of these days I will look up what a "fatty" is along with ATB's ???

    Rub is something I found on this site and modified, and I will be spraying the meat every 45min to 1 hour with a 3:1 mix of apple juice/Captain Morgan's spiced rum...
    [​IMG]
    [​IMG]
     
  2. raypeel

    raypeel Meat Mopper

    Looks good. You need to check out ABT's. They make great snacks while waiting. Fatty's are also very good. They both are a must everytime I smoke.
     
  3. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Sounds good to me. A fatty is a great item you MUST try. Making me hungry thinking @ one.
     
  4. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I have never smoked a fatty or ABTs.

    A fatty is a roll of sausage that has been smoked. Seems many people just open a roll of Jimmy Dean and throw it on the smoker. Others are more creative.

    ABT are Atomic Buffalo Turds. In reality they are jalepeno's that are smoked. Usually stuffed with something and wrapped in bacon. I am not a jalepeno person, so I have never done these. I will have to try it someday though so I can say I did it.
     
  5. redtab78

    redtab78 Fire Starter

    well, here we are at 530 this morning and temp's about 35 degrees outside and 235 inside smoker.....this is my little chef in training, he gets just as excited about cooking as I do, and he wanted to get up with me to get it started...

    PLUS any mistake I do, he will learn from, and just maybe when he grows up...he can challenge the BBQ contest winners out there!!!


    EDIT: I finally got the thin blue smoke everyone talks about too!!!
    [​IMG]
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Awww... Cutie! HINT: Teach him well, so he can smoke for ya in yer retirement...or well, when ya too old to! LOL
     
  7. short one

    short one Smoking Fanatic OTBS Member

    Redtab78, good luck with you smoke, glad you got the thin,blue to come out of the smoker, sure you will post some finish pics, and looks like you have some very fine help there, patience is the word for both.
     
  8. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looking very good! As for the fattys and ABT's, once I tried them I can't imagine my smoker going without one or both in there. As a matter of fact, my family pretty much demands it [​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Looks like you are ready. Looking forward to more q-view!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. redtab78

    redtab78 Fire Starter

    2 Hours into the smoke...temp steady at 225, left side of meat is about 230 or so, right side is 220 this is after 3 sprays of 3:1 apple juice/captain morgan..the stream in the pic is right as my son was spraying it...
    [​IMG]
     
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Awesome! [​IMG] With that li'l chef next to ya', you can't lose!
     
  12. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Lookin' good so far. Keep it up and teach the young one well as one day he will teach you.
     
  13. glued2it

    glued2it Master of the Pit

    Congrats! You will be pleased with the difference!
     
  14. redtab78

    redtab78 Fire Starter

    well, i think I may be running into a small snag...hopefully someone comes along with a cure...it has been on there for 4 hours now, and internal temp is only 95 degrees....is this ok? I figured it should be on around 8 hours or so...and I know about the plateau but i thought it should be up to at least 110 by now, and stopping at 130 for about 2 hours or so then finish up to 170...
     
  15. glued2it

    glued2it Master of the Pit

    It's done when it's done. All you can do is wait. My last butt was 8lbs and it took 13hrs to hit 200°

    It's about the temp not the time.

    Edit:
    The 200° was for pulling
     
  16. redtab78

    redtab78 Fire Starter

    yeah...I know about the temp not time thing...I was just wondering if I should add some more fuel to the fire, or let a little more oxygen in there to bring it up to about 250 vice 220ish
     
  17. glued2it

    glued2it Master of the Pit

    What temp are you at? I maintain 225° for the whole duration. as long as your smoker temp is right, Just kick back. All in do time!
     
  18. redtab78

    redtab78 Fire Starter

    here we are 7 hours later internal temp is at 140
    [​IMG]
     
  19. glued2it

    glued2it Master of the Pit

    Looks like your moving right along.
     
  20. redtab78

    redtab78 Fire Starter

    yeah, its doing just fine...I'm going to take it off at 185 or so and wrap in tin foil and a towel, and let it sit for about an hour then start doing the pulling...
     

Share This Page